A rich, creamy vinaigrette can take a simple salad and turn it into an elegant dish worthy of center stage.
Whipping up a cup or two at home is even easier than going to the store, and once you have the basic technique down, the variations are endless!
This vinaigrette is really nothing more than a loose mayo--less oil and more liquid. You can adjust the consistency by adding more liquid to make it looser or more oil to make it thicker.
Quick health note: This recipe uses raw egg yolks. Feel free to substitute pasteurized egg yolks if you or your guests have reservations. One yolk is equal to approximately 1 Tablespoon (or 1/2 ounce).
DIY Creamy Vinaigrette
Makes about 1 cup
2 egg yolks
2-4 Tablespoons acidic liquid like lemon, orange, or lime juice, or vinegar
1/3 - 1 cup canola oil
Flavorings like chopped fresh herbs, minced garlic, powdered mustard, or paprika (or take inspiration from our lists of Asian, Italian, French, Latin, and Indian ingredients!)
salt and pepper
In a medium bowl, whisk together the yolks and the acid (start with 3 Tablespoons).
Whisking constantly, drizzle the canola oil a teaspoon at a time (this forms an emulsion). Start with 1/3 cup of oil.
If you want a thicker dressing, adding more oil a little at a time. If you'd like to thin it out, add more acid.
Add flavorings, salt, and pepper. Taste and adjust seasonings as needed.
Store in an airtight jar or container. Keeps for one week.
Related: Dressing Spring Salads: How to Make a Basic Vinaigrette
(Image Credit: Emma Christensen for the Kitchn)
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DIY Recipe? Aren't all recipes DIY? I thought that was the very idea of the recipe, to make something yourself. Or perhaps you're thinking of non-DIY recipes like those for baked beans whose first ingredient is one or two cans of baked beans.
view Leisureguy's profile
They used to serve an asparagus salad at a French restaurant in town. It was served with a creamy vinaigrette. It has always been my favorite salad.
view ah-ha's profile
this is pretty much how i make caesar dressing, but with anchovy and garlic, yum
view evamae's profile
Leisureguy, I think the point of a "DIY Recipe" is to make something yourself that one -- even one who enjoys cooking -- would usually just buy prepackaged.
view rizzuhjj's profile
The acid is not going to kill the Salmonella bacterium. Why not be safe and go with regular vinaigrette?
view Francesca's profile
Unbroken eggs seldom have Salmonella.
view Leisureguy's profile